This beetroot dip is made with liver-loving beetroot, heart-healthy walnuts and magnesium-rich prunes, and it’s one of those classic Ukrainian dishes that I have loved since childhood. You can serve it with my paleo crackers or veggie sticks; or scoop a spoonful on grilled lamb cutlets or hard-boiled eggs.
Ingredients
- 3 medium beetroots raw
- 7-8 pitted prunes
- 1 large clove of garlic finely grated
- 1/2 cup walnuts
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1/3 teaspoon salt
- 2-3 tablespoons of good quality mayonnaise
Instructions
- Cook the beetroot, skin-on, in boiling water for 20 minutes, or until just tender when poked with a knife. Strain and allow to cool down to room temperature.
- In the meantime, place the prunes in a small bowl with warm water and allow to soak for 10 minutes.
- Place the garlic and walnuts in a food processor fitted with an S-blade. Grind into small crumbs. If not using a food processor, crush and chop the walnuts and garlic finely with a knife.
- Peel the beetroot (use gloves to avoid any skin stains) and dice roughly. Add to the food processor together with vinegar, salt and mayonnaise. Process until ground up and only slightly course. If not using a food processor, grate the beetroot finely and add to the walnuts and garlic.
- Taste and add more salt or vinegar if you like. It should be a lovely balance of sweetness from the prunes and beetroot, acidity from the vinegar, sharpness from the garlic and a little salt, and earthy nuttiness from the walnuts.
- Serve sprinkled with a few extra crushed walnuts. This will keep for a few days in the fridge.
Notes
The nutritional information for this recipe is calculated per 2 tablespoons and implies that the ingredients listed yield 1.5 cups of dip. Actual macros may vary depending on how much dip you make.
Nutrition
Serving: 2 tablespoons | Calories: 80kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 113mg | Potassium: 204mg | Fiber: 2g | Sugar: 5g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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